Baking · English · Gluten Free

Gluten Free Coconut Cookies

Gluten Free Coconut Cookies
Gluten Free Coconut Cookies!!! Even though we are not gluten free people, or allergic to gluten, sometimes I bake gluten free, just so we can have options available for those who seek a gluten free diet.

This recipe is actually an old recipe from my mom. We used to eat these cookies as a children, and we loved them. She usually gave them to us as an after-school treat. It is delicious served with milk for the little ones, and even better with an afternoon coffee for the grow ups, alongside a chat with moms, for example.

These cookies are light and melt in your mouth. They are not too sweet and the coconut flakes gives them with a special kick. You will taste them, and say, “Wow, the coconut flakes pair so well here!”

Gluten Free Coconut Cookies

In the original recipe, my mom uses unsalted butter, but I got an organic buttery spread from Brummel & Brown to try out, and I thought I would bake these cookies and see the final result, which turned out great!!! I highly recommend that you try this recipe with the buttery spread because the cookies turned out lighter than when baked with butter only. The buttery spread is lightly salted and it is made with 79% organic vegetable oil, 10% organic yogurt and it is gluten free and non-GMO!!!! So I really love it. Who doesn’t love a great product? 😉

So, let’s get started!!!

**Thanks to Brummel & Brown for sending us the delicious organic buttery spread ❤️.

Fabi 😘

Ingredients:

2 ½ cups (250 grams) corn starch
30 grams organic unsweetened coconut flakes
1/2 cup (112 grams) organic buttery spread softened *I suggest Brummel &Brown
1/2 cup (100 grams) granulated sugar
1 large egg yolk
Pinch of salt

Instructions:

  1. Preheat oven to 350F/180C.
  2. Line a cookie sheet with parchment paper or nonstick aluminum foil.
  3. In a large bowl, add sugar and buttery spread and whisk until creamy. Add egg and a pinch of salt and whisk vigorously.

4. Slowly add corn starch and stir using a silicone spatula. Add in coconut flakes and stir. At this point the dough may start to stiffen, so use your hands and work the dough until it forms a ball and no longer sticks to your hands (similar to making pie crust).

5. Form bite sized balls, and place them onto a prepared baking sheet. Flatten each one with a fork making a crisscross pattern.

6. Bake for 10 minutes or until light golden brown around the edges.

7. Cool on a cooling rack completely before serving.

**Store in an air tight container for up 2 weeks.

** In my opinion, the best way to enjoy them is with a nice cup of coffee!!!

Gluten Free Coconut Cookies

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊.

Gluten Free Coconut Cookies

  • Servings: 30 cookies
  • Time: 1 hour 30 minutes
  • Print

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Ingredients:

2 ½ cups (250 grams) corn starch

30 grams organic unsweetened coconut flakes

1/2 cup (112 grams) organic buttery spread softened *I suggest Brummel &Brown

1/2 cup (100 grams) granulated sugar

1 large egg yolk

Pinch of salt

Instructions:

1. Preheat oven to 350F/180C.

2. Line a cookie sheet with parchment paper or nonstick aluminum foil.

3. In a large bowl, add sugar and buttery spread and whisk until creamy. Add egg and a pinch of salt and whisk vigorously.

4. Slowly add corn starch and stir using a silicone spatula. Add in coconut flakes and stir. At this point the dough may start to stiffen, so use your hands and work the dough until it forms a ball and no longer sticks to your hands (similar to making pie crust).

5. Form bite sized balls, and place them onto a prepared baking sheet. Flatten each one with a fork making a crisscross pattern.

6. Bake for 10 minutes or until light golden brown around the edges.

7. Cool on a cooling rack completely before serving. Store in an air tight container for up 2 weeks.

https://wordpress.com/post/fabirecipes.wordpress.com/13111

 

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2 thoughts on “Gluten Free Coconut Cookies

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